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Parmesan chicken

parmesan chicken

I feel the parmesan chicken aroma that comes from the kitchen… I prepared it for dinner and now I just can’t wait to eat it. This is one of those brilliant recipes that I love, because it is made with simple ingredients we already have at home, but are able to give different appearance and taste to such a common food as roasted chicken.

The lemon juice makes its part, I admit, but it’s the final mix of ingredients that create the goodness of this dish.

I found this recipe in one of my favorite blogs, Arabafeliceincucina, and once again, it became a familiar recipe I have prepared more times.

I chose to eliminate chicken skin. Parmesan substitutes it in a great way and allows us to make a lighter dish.


  1. 6 chicken thighs
  2. juice of 1 lemon
  3. 2 or 3 garlic cloves
  4. minced parsley
  5. grated Prmesan cheese
  6. salt
  7. bread crumbs
  8. extra virgin olive oil


    Grease an oven pan with extra virgin olive oil.

    Eliminate skin and salt chicken to taste. Put them on the pan and distribute the lemon juice ove them.

    Add entire garlic cloves here and there, spread minced parsley and grated Parmesan over all.

    Add a thread of extra virgin olive oil and cover the pan with plastic wrap. Let it rest in the fridge for some hours or, better, for one night.

    Turn on the oven 392°F/ 200°C.

    Add breadcrumbs over the chicken thighs and then cover the pan with alluminium foil.

    Cook for 30 minutes and then remove alluminium cover. Cook 30 minutes more until golden.

    Buon appetito!

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